Buckeye Chocolate Brownies

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, November 2nd 2014 edition. By: Blaise Doubman

Buckeye candy transformed into brownies!
Blaise Doubman

How many people love buckeye candy? You know – the delicious little balls of peanut butter, butter, vanilla and powdered sugar all rolled into little balls and dipped into chocolate? The candy, by the way, was named for its resemblance to the nut found in the Ohio buckeye tree and is very popular to this region. I’ve grown up eating this candy for years. I even posted an easy buckeye recipe on my blog that doesn’t require paraffin, which was inspired by the candy making at Good’s Candies in Kennard. My love of chocolate and peanut butter have followed me through many years of dark chocolate peanut butter candy from Good’s Candies, peanut butter and chocolate “puppy chow” (also on my blog) and several chocolate and peanut butter cups. I really didn’t know what I was missing in the “chocolate and peanut butter” dessert area, until I developed these…

Don’t have the use of a boxed brownie mix turn you off from making these. People will never know (just follow my tricks below) and take all of the credit for these “homemade brownies”. Besides, using store bought mixes shouldn’t be anything to apologize for in the first place! Just make sure you buy the best quality mixes you can find, and whatever you make is sure to turn out perfectly…and nobody will ever know the difference.

Buckeye Chocolate Brownies

These brownies are amazingly rich and decadent – so cut smaller pieces when serving. Make sure all ingredients are at room temperature before starting – an important rule when baking. The hint of coffee will make the chocolate brownies taste more like chocolate and the vanilla in the peanut butter filling will really add to that peanut flavor. Lining the baking pan with foil, and spraying with a non-stick cooking spray will help the brownies be “lifted” from the pan; making for a guaranteed non-stick surface. Leftovers should be stored, covered, in the refrigerator for up to 3 days. These can also be made up to one day in advance and stored in the refrigerator until ready to serve.

For the brownies…

1 box of good quality brownie mix (make sure it fits 13×9-inch pan) and ingredients called for on the box. (Usually water, vegetable oil and eggs)
2 teaspoons instant coffee granules

For the peanut butter filling…

1 stick (4 oz.) unsalted butter
1 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
1 teaspoon vanilla extract

For the chocolate topping…

1 ½ cups semi-sweet chocolate chips (about one bag)
½ stick (2 oz.) unsalted butter

Start by preheating your oven to 350 degrees F and line a 13×9-inch baking pan with aluminum foil. Lightly spray the foil with non-stick cooking spray.

Prepare the brownies according to the package directions, except instead of adding water, add milk. Also add the 2 teaspoons of instant coffee granules to the batter and stir to combine.

Pour the brownie batter into the prepared pan and smooth out evenly.

Bake in preheated oven for 26 minutes and remove, allowing to cool completely.

After the brownies have cooled, start making the peanut butter filling by combining the butter, creamy peanut butter, and powdered sugar in a large bowl with a wooden spoon. Once incorporated, add the milk and vanilla extract and stir well.

Spread the peanut butter filling over the cooled brownies, evenly.

Next, in a small microwave safe bowl, combine the chocolate chips and butter.

Microwave on high 60 seconds and stir. Microwave another 30 seconds and stir until completely melted. Allow this to cool slightly.

Pour on the melted chocolate and spread evenly with a knife or the back of a spoon.

Refrigerate until ready to serve.